Spring Flat Bread

A quick tip from the flavors crew; stop by your local pizzeria or restaurant and ask if you can buy some of their pizza dough. We found ours at The Café in north Ames for only $1.25 for a ball of dough. A cheap option that saves a lot of time.


1 ball of dough, or one prepared crust

fontina or borsin cheese, at room temperature

3 oz. salmon filet

4 stalks fresh asparagus, shaved

½ red onion, sliced thinly

3 Tablespoons capers

1 bunch fresh dill, roughly chopped

Fresh cracker pepper

Lemon, juiced and zested

Heat oven to 500°. Place a pizza stone or cookie sheet in the bottom of the oven until heated through.

If using fresh dough, use a small amount of corn meal, roll out pizza dough to desired thickness and shape. Transfer to cookie sheet or pizza stone. Drizzle with a little bit of olive oil and bake for 5-8 minutes until slightly puffy.

If using prepared crust, place in oven for 2-3 minutes before continuing on.

 Meanwhile, slice smoked salmon and onion in thin strips and shave asparagus with a peeler.

When crust is done baking for the first time, remove and spread cheese over the surface. Top with sliced onion, salmon, asparagus and capers.

Bake in oven for 10-15 minutes until crust is crispy and golden brown.

Remove from oven and sprinkle fresh dill, cracked pepper, lemon zest and juice.